Cheese Varieties

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VARIETIES OF CHEESE

S.P.SUTHAN

BVM 06122


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Introduction to Cheese

Definition of cheese?

Cheese is the fresh or ripened product obtained after

coagulation and whey separation of milk cream, orpartly skimmed milk, buttermilk, or a mixture of

these products.


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Common Cheese Making Steps

Cutting and Cooking

Milling and Salting Forming and Pressing Curing or Ripening

Draining, Matting and Washing

Starter and Rennet Addition1

2 3

4


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Categorization of cheese

1. Ripening

2. Texture

3. Cooking Types

4. Covering

5. Region and country


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1.Classifications of Cheese by Ripening:

Bacteria ripened from outside (Cheddar, Parmesan)

Bacteria ripened from inside (Limburger,Liederkranz)

Mold ripened from outside (Stilton, Blue)

Mold ripened from inside (St. Andr, Explorateur)

Unripened (Cottage)


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Reddish-brown withcorrugated ridge

Legendary aroma

which is due toenzymes, breaking

down proteins on the

surface of the cheese. Ripens in 6 to 12

weeks

Limburger


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Referred to as "The

King of Cheeses"

White interior andmarbled with blue

veins of mold.

Stilton Cheese


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Named in honor of

the first US satellite

Soft-white cheese of

cylindrical shape

Explorateur


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Acid curd cheese, from

skim milk to curdle

Cow milk

soft

Cottage


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2.Classifications of Cheese by Texture:

Hard Grating Cheeses (Parmesan, Sbrinz)

Firm/Hard (Emmental, Cheddar, Provolone)

Semisoft (Brick, Muenster, Roquefort)

Soft (Camembert, Brie)

Fresh (Ricotta, cottage)


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Parmesan

Named after an

area in Italy, Parma

Parmesan

Cooked but not

pressed

Hard

Cow milk


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Firm ripened variety.

Made from CowsMilk.

Ages 2-12 months orlonger

Provolone


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Traditional,

unpasteurized, hard

cheese made fromcow's milk.

Emmental has walnut-

sized holes.(eye incheese)

Emmental


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Made in brick-shaped

form

Surface ripenedwith B. linens

Semi soft

Brick


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Camembert

soft, creamy,

surface-

ripened cow's milkcheese.

Penicilliumcamemberti
http://en.wikipedia.org/wiki/Cowhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Penicillium_camembertihttp://en.wikipedia.org/wiki/Penicillium_camembertihttp://en.wikipedia.org/wiki/Penicillium_camembertihttp://en.wikipedia.org/wiki/Penicillium_camembertihttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Cow


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Soft, unripened variety

Creamery, whey cheese

made from cow's milk

Sweet, nut-like flavor.

grainy consistency.

Ricotta


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3.Classifications of Cheese by Cooking Types:

Cheddar-Style (Cheddar, Colby, Gouda)

Swiss-Style(Swiss, Jarlsburg, Emmentaler)

Parmesan-Style (Pecorino, Romano, Asiago)

Bleu Cheese-Style (Gorgonzola, Stilton,Roquefort)

Ricotta-Style (Ricotta, Cottage)

Cream Cheese-Style (Cream cheese) Mozzarella-Style (Mozzarella, Oaxaca)


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Made from whole or partly

skimmed Cows Milk.

Ages 2-6 months.

May have a red wax coating.It has a cannonball or ovalshape.

Gouda


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Made from Cows Milk.

Aged 3-9 months (bacteriaduring ripening produces

gas which forms the eyes).

SwissPropiono bacter

Look for holes!!!!


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Soft unripened variety.

Made from cream from

Cows Milk.

Cream cheese


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Made from skimmedCows Milk or buffalo

milk

Is not aged.

Creamy white color.

Mozzarella


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4.Classifications of Cheese by Covering:

Hard/Leather/Waxed Rind (Raclette,

Gruyre, Gouda)

Bloomy/Downy Rind (Brie)

Saltwater Washed Rind : (Muenster,Feta)

Blue Cheeses (cultured to give it colors:

Stilton, Roquefort, Gorgonzola


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cow's milk cheese

that has a firm

texture Fashioned into a

round shape

Hard rind

Raclette


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The Queen of

Cheese

pale in color with aslight grayish tinge

under a white mold

Brie Brie
http://en.wikipedia.org/wiki/Moldhttp://en.wikipedia.org/wiki/Mold


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Brined curd chees

e traditionally

made in Greece

Cow ,goat,sheep

milk

Aged crumbly

cheese

Feta


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I ndia

Kalari

traditional ripened cheese product

indigenous to Jammu and Kashmir

Paneer cheese


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Switzerland

Cheese must ripen for

16 months the full flavour only

develops after about

24-30 months in storage

Sbrinz


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USA

semi-soft cheese

made from cow's

milk

generally block-

shaped and free of

rind

Colby


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Holland

Shape of ball

covered with

distinctive red wax

Produced from

skimmed or semi-

skimmed milk

Edam


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TH NK YOU

Documents

Cheese Varieties